It's my birthday and I'll eat what I want to!

This week's episode is all about me! My birthday is Friday and it can't come soon enough. In my family, we have a few birthday traditions that I think you might like. First, a plate full of perfect pancakes topped off with birthday candles to start the day. My mom has done this for my sister and I since we were little and is something that I couldn't start the day right without. Make sure there is plenty of butter at the breakfast table, a story that most people wouldn't understand but if you listen in you'll get to hear about our funny butter tradition. Second, white chicken and spinach lasagna, my favorite meal that mom makes and one that will always remind me of her and of home. My birthday cakes growing up were never chocolate and rarely had icing. I was never a big fan of either and a bit of a picky eater, so my mom would always make me strawberry shortcake for my birthday. Also, although my mom never made one I felt I should mention a Nenni birthday tradition that anyone might fall in love with, my grandma's Betty Crocker spice cake with penuche icing. The recipe for this cake was several weeks ago in the “Bringin' Betty Back” episode. The cake is one that my grandma Joanne has been making for generations of growing Nennis.

Homemade Buttermilk Pancakes

2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 ½ cups buttermilk
6 Tablespoons melted butter or Crisco Oil
3 eggs

Combine dry ingredients in a large bowl. Make a well in the center of these dry ingredients and pour into it the wet ingredients. Stir with a wire whisk to mix, just until the ingredients are blended together, scraping the sides and bottom of the bowl to get everything incorporated. Be careful not to over-mix, the batter will be thick. Let the batter sit for about an hour to rise, DO NOT stir the batter during this time or when you begin frying the cakes. Use a large ladle to scoop out the batter onto a hot griddle or frying pan. When you begin to notice the center of the pancakes bubble, it's time to flip. You will cook each pancake for about 2 to 3 minutes on each side or until a crisp golden brown.

White Chicken and Spinach Lasagna

5 Tablespoons butter
4 Tablespoons flour
4 cups skim milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 small white onion, diced
1 cup shredded mozzarella cheese, reserve half
½ cup grated Parmesan cheese

1 box uncooked lasagna sheets
2 cups uncooked cleaned baby spinach leaves
2 cups fat-free cottage cheese
2 cups cooked chicken breasts, cubed

To make the bechamel, begin by melting butter in a medium saucepan. Slowly add to the melted butter the flour, one tablespoon at a time until fully combined. Over medium heat, cook the mixture until it becomes a light golden brown color, this is your roux. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add onions and season with salt, pepper and other seasonings.

To assemble the lasagna begin by spraying your deep baking pan with non-stick spray. Start with a layer of sauce and then noodles followed by cottage cheese, chicken and spinach. Repeat layers and finish with a layer of sauce. Bake in a 350 degree oven for 30 minutes covered in tin foil. Remove foil, top with a layer of shredded mozzarella cheese and bake for an additional 10 minutes.

Easy Strawberry Shortcake

1 angel food cake
1 lb fresh strawberries, sliced
1 medium container of cool whip

Cut angel food cake in half on the horizontal. Place the bottom half onto a serving plate and then layer onto it half of the strawberries and half of the cool whip. Place the top half of the angel food cake onto the mixture and then spread the remaining cool whip onto the top of the cake. Decorate the top and sides of the cake with the remaining